TYPE OF GRILL
GAS CHARCOAL ELECTRIC PELLET GRILL SOLAR
HOW TO USE IN A GAS GRILL – with as many as 400 grills to choose from it can be rather difficult to give you step by step instructions so as a general rule adapt the use of Mojobricks per these illustrations as it will best fit your needs, we hope. Keep saftety in mind when using Mojobricks for smoke flavor.
Grilling is High Heat for short periods of time. Smoking is typically done with lower heat and longer cooking periods.
Grilling can be done using a mojobrick for smoke flavor. This illustration is a little bit misguided. (See image below) First off – do not set the cube on the gas line rail. Place it instead just above the gas line rail on a hot metal surface, on a lip of an edge exposed to the flame or in a heat shield like a smoke box. When cooking for long periods it is important to create access to the cube. Until you master the cube in the grill you will check it and most of the time once its lit it will remain burning until its completely gone. Use tongs when handling lit cubes.
While grilling you can heat up the wood until it ignites but be sure that its not sitting on the gas line rail. In Step 1, you turn the rail on until the wood has a red glow on the bottom. Once the wood has a few hot coals ( embers) burning it will smole the entire cook as long as it stays in an area that is hot and in which it is well ventilated or where air is circulating.
In this photo you can see the grill is an inferred grill. Inferred uses the metal as the shield that extends the length of the cooking area. In this photo we placed a rack of ribs on the top grilling grate and the one bar-b-qube directly under it over the burner which is under the sheet metal.
The next series of pictures ( 3) total show you what to do if you have flavorizing rails that are separated by some distance. This Pitmaster used two beer cans and two Mojoqubes to smoke 2 big racks of ribs. Notice how the wood is set near the gas line flame. The other aspect of this cook is that the wood is burning in opposite directions. Mojobricks will burn like a fuse and when you use two cubes together you can keep them burning by using each piece to feed heat and fire off the other;
If your gas grills flavorizing rails are in closer to each other – you can cook with the Mojobricks “Minis”, “Bar-b-qubes” and “Mojoqubes” set on the hot metal surface as seen in these pictures below. Here is a set up using a Weber Grill to smoke 2 -4lb pork Shoulders and one rack of ribs;
Left bottom is the start of the right bottom finished product. Refer back to the top of this page for instructions on keeping mojobricks hot while smoking for long periods. You can also learn more about cooking in a gas grill by visiting this page within our website.
CHARCOAL LUMP CHARCOAL BRIQUETTES CHARCOAL GRILLS -CHARCOAL-
ITS EASY! Add it to hot charcoal prior to cooking!
MR MOJO HOW MANY MOJOBRICKS DO I ADD TO THE GRILL?
In the grocery store or butcher shop – the protein you buy is weighed. It is typically sold to you by the weight. Look on the label prior to cooking and remember how much it weighs before adding the Mojobricks.
The Mojobricks Scale – We have paired the size of the Mojobricks with the weight of the protein;
1 Ounce to 16 ounces of protein – 1 MINI
17 ounces to 32ounces ( 2lbs) 2 to 3 minis or 1 Bar-B-Qube
48 Ounces (3lbs) 1 Bar-B-Qube and 1 Mini
64 ounces ( 4lbs) 1 Bar-B-Qube and 2 minis or for more smoke add 2 Bar-B-Qubes or for even more smoke flavor add one Mojoqube.
80 ounces (5lbs) – 1 Mojoqube or 2 if you like a strong smoke flavor
96 ounces (6lbs) 1 Mojoqube and 1 Bar-B-Qube or For More Smoke Penetration add 2 Mojoqubes.
7 lbs – 2 Mojoqubes.
Add 1 Mojoqube per 8 to 10lb over 8lbs of Protein. Max out at 6 to 8 for 80lbs or up to 140lbs.
Pitmasters giving how-to’s with Mojobricks
Here are some random video’s from teams and from folks who use or have used Mojobricks
for smoke flavor.
How to Use Mojobricks in a gas grill -Chicken and Beef Ribs by Jack Scalfanni.
How to trim chicken for competition by Malcom Reed
How to Trim A BEEF BRISKET for competition by Malcom Reed
How to SMOKE a BEEF BRISKET on a YODER PELLET GRILL by Malcom Reed
CHAR BROILER using MINI’s in the Smoke Tray cooking Chicken
The Weber Spirit Gas grill – the Mojobricks Set -Up for big meats
The Reverse Sear using a MOJOBRICKS MINI for STEAK
How to use Mojobricks in an upright Drum Smoker by Oklahoma Joe’s Professional touring Pitmaster Scott Henrichs.
Cooking on a gas grill using Mojobricks Mojoqube the back yard bbq show shows you how to cook a PORK BELLY ROLL Filled with Flank Steak.
World Class People and professional Chef Sara Horowitz and Natural Born Griller and 4 time Memphis In May Whole Hog World BBQ Champion “Big John Wheeler” talk about the secrets of Mojobricks.